KETO PEANUT BUTTER PIE

NO-BAKE

INGREDIENTS

KETO COOKIE CRUST – 1 ¾ cup Almond Flour – 5 tbsp Cocoa Powder  – 1 tsp Vanilla – ⅓ cup Erythritol – ¼ cup Coconut Oil – 3 Tbsp Water KETO PEANUT BUTTER FILLING – 8 oz Cream Cheese  – ¾ cup Peanut Butter – 1 tsp Vanilla – ⅓ cup Powdered Erythritol – ¾ cup Heavy Cream

Combining Ingredients

In a mixing bowl, add Almond flour, Unsweetened Cocoa Powder, Erythritol. Then stir in Coconut Oil, Water, and Vanilla. It should get sticky!

1

Press the dough

Press the dough with your fingers. You need to cover the bottom and sides of the pan. Once done, set aside in the fridge.

2

Mix Filling Ingredients

In a large mixing bowl, using an electric beater, beat soft cream cheese with peanut butter, vanilla extract, powdered sweetener, and heavy cream until fluffy.

3

Beat Filling Ingredients

Stop the electric beater and remove the keto no-bake pie crust from the fridge.

4

Spread into the Crust

Stop the beater. Take the Pie Crust out of the fridge. Spread the Peanut Butter filling into the pie crust. Chill for 1 to 2 hours.

5

Decorate

Decorate the Keto Peanut Butter Pie with chopped nuts, chocolate chunks, and melted sugar-free chocolate.

6

Serve

Slice the Keto Peanut Butter Pie and serve fresh or store in a sealed cake box for up to 4 days.

7

NET CARBS FAT PROTEIN

5.7 grams

33 grams

9.3 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 15 Minutes Cool: 60 Minutes

KETO PEANUT BUTTER PIE

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